Name: Creamy Baked Elote Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 3 cups corn kernels (fresh, frozen, or canned and drained); 1 cup mayonnaise; 1/2 cup sour cream; 1 1/2 cups shredded Monterey Jack cheese; 1/2 cup crumbled cotija cheese; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1 clove garlic, minced; 1 tablespoon lime juice; Salt to taste; 2 tablespoons chopped fresh cilantro; 1 tablespoon butter (for baking dish)

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I love how this creamy baked elote dip brings all the bold flavors of Mexican street corn into one warm, cheesy dish. I make it with sweet corn, tangy lime, cozy spices, and plenty of melty cheese, and it always feels perfect for parties, game days, or casual get-togethers.

Why You’ll Love This Recipe

I enjoy this recipe because it comes together quickly and always disappears fast. I like that it uses simple ingredients I usually have on hand, and I can prep everything in one bowl. I also love how the dip bakes up bubbly and golden, with a creamy texture and a balance of smoky, tangy, and savory flavors.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups corn kernels (fresh, frozen, or canned and drained)
1 cup mayonnaise
1/2 cup sour cream
1 1/2 cups shredded Monterey Jack cheese
1/2 cup crumbled cotija cheese
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon lime juice
Salt to taste
2 tablespoons chopped fresh cilantro
1 tablespoon butter (for baking dish)

Directions

I start by preheating my oven to 375°F (190°C) and greasing a small baking dish with butter. In a large bowl, I mix the mayonnaise, sour cream, garlic, lime juice, chili powder, smoked paprika, cumin, and salt until smooth. I stir in the corn, Monterey Jack cheese, cotija cheese, and cilantro until everything is well combined. I spread the mixture evenly into the prepared baking dish and bake it uncovered for 20 to 25 minutes, until the dip is bubbly and lightly golden on top. I let it cool slightly before serving.

Servings and Timing

I usually plan about 10 minutes for prep and 25 minutes for baking, so the whole recipe takes around 35 minutes from start to finish. This dip makes about 6 servings, which works well as an appetizer for a small group.

Variations

I like adding diced jalapeños or a pinch of cayenne when I want extra heat. Sometimes I mix in a little roasted corn for deeper flavor, or I swap part of the Monterey Jack for pepper jack cheese. If I want a more golden top, I broil the dip for a minute or two at the end.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to three days. When I reheat it, I prefer using the oven at a low temperature so the dip stays creamy, but the microwave works well for quick servings.

FAQs

Can I use frozen corn for this recipe?

I often use frozen corn, and it works great as long as I thaw and drain it well before mixing it in.

Is this dip spicy?

I find the base recipe mild with a little warmth, but I easily make it spicier by adding jalapeños or cayenne.

Can I make this dip ahead of time?

I like assembling the dip a few hours ahead, covering it, and baking it just before serving.

What should I serve with baked elote dip?

I usually serve it with tortilla chips, toasted bread, or fresh veggies like bell peppers and cucumbers.

Can I make this recipe lighter?

I sometimes use light mayonnaise or sour cream, and it still turns out creamy and flavorful.

Conclusion

I keep coming back to this creamy baked elote dip because it’s easy, comforting, and always a crowd-pleaser. I love how it captures the spirit of street corn in a warm, shareable dish that fits any casual gathering.